Ogbono soup, also known as draw soup, is a rich, hearty Nigerian dish popular among the Igbo people and widely enjoyed across Nigeria. Made from ground ogbono seeds (wild mango seeds), this soup is characterized by its thick, slimy texture, which gives it a unique “draw” or stretchy consistency when eaten. It is typically cooked with palm oil, assorted meats, fish, and vegetables, creating a savory, umami-packed flavor that pairs perfectly with swallows like pounded yam, eba, or amala. Ogbono soup is a comfort food, valued for its robustness and ability to bring warmth and satisfaction to any meal.
Below is an in-depth, step-by-step recipe for preparing authentic Nigerian ogbono soup, with detailed instructions and tips to achieve the perfect balance of flavor and texture.
Recipe for Ogbono Soup
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 45–60 minutes
Total Time: 65–80 minutes
Ingredients
For the Soup Base:
- 1 cup ground ogbono seeds (wild mango seeds)
- ½ cup palm oil
- 4 cups meat stock (from boiled meat) or water
- 1 medium onion, finely chopped
- 2–3 tablespoons ground crayfish
- 2–3 seasoning cubes (Maggi or Knorr)
- 1 teaspoon ground Cameroon pepper (or cayenne pepper, to taste)
- Salt, to taste
Proteins:
- 500g assorted meats (beef, cow tripe, or goat meat, cut into bite-sized pieces)
- 200g stockfish (pre-soaked and deboned)
- 200g smoked fish (deboned and flaked, e.g., mackerel or catfish)
- 200g dried fish (optional, cleaned and soaked)
Vegetables:
- 2 cups chopped ugwu (fluted pumpkin leaves) or spinach (washed thoroughly)
- 1 cup chopped okra (optional, for extra sliminess)
For Boiling Meat:
- 1 small onion, roughly chopped
- 1 teaspoon salt
- 1 seasoning cube
- 1 teaspoon ground pepper
- Water (enough to cover meat)
Equipment
- Large pot
- Medium pot (for boiling meat)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Bowls (for soaking fish and preparing ingredients)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Clean the Meats: Rinse assorted meats thoroughly under running water. If using cow tripe, scrub well to remove any grit.
- Soak Stockfish and Dried Fish: Place stockfish and dried fish in warm water for 30–60 minutes to soften. Remove bones and break into smaller pieces.
- Prepare Vegetables: Wash ugwu or spinach leaves thoroughly in water with a pinch of salt to remove dirt. Chop coarsely and set aside. If using okra, wash and chop into small rounds.
- Chop Onions: Finely chop one medium onion for the soup and roughly chop a small onion for boiling the meat.
- Measure Ogbono: Ensure the ogbono seeds are finely ground. If not, blend or grind them into a powder using a dry mill.
Tip: Use fresh, high-quality ogbono seeds for the best flavor and sliminess. Stale ogbono may lose its thickening power.
Step 2: Cook the Assorted Meats
- Place the assorted meats in a medium pot. Add enough water to cover the meat (about 4–5 cups).
- Add the roughly chopped small onion, 1 teaspoon salt, 1 seasoning cube, and 1 teaspoon ground pepper.
- Bring to a boil over high heat, then reduce to medium and simmer for 20–30 minutes, or until the meats are tender.
- Skim off any foam or scum that forms on the surface to keep the stock clear.
- Once cooked, remove the meats and strain the stock into a bowl. Reserve the stock (about 4 cups) for the soup.
Tip: Tougher meats like cow tripe or goat meat may require longer cooking. Use a pressure cooker to save time if needed.
Step 3: Cook the Stockfish
- In the same pot used for the meats, add the soaked stockfish to the reserved meat stock (or fresh water if stock is insufficient).
- Simmer on medium heat for 10–15 minutes until the stockfish is soft and fully cooked.
- Remove the stockfish and set aside with the cooked meats. Keep the stock in the pot.
Tip: Stockfish adds a deep umami flavor. Ensure it’s well-soaked to avoid a tough texture.
Step 4: Prepare the Ogbono Base
- Heat ½ cup of palm oil in a large pot over medium heat until it melts and becomes translucent (about 1–2 minutes). Avoid overheating to prevent a burnt taste.
- Add the finely chopped medium onion and sauté for 2–3 minutes until soft and fragrant.
- Reduce the heat to low and stir in 1 cup of ground ogbono seeds. Mix thoroughly with the palm oil to form a smooth, thick paste.
- Cook the ogbono mixture for 1–2 minutes, stirring continuously to release its nutty aroma and enhance its sliminess.
Why this step? Cooking ogbono in palm oil helps it dissolve evenly and develop its characteristic draw texture.
Tip: Stir gently to avoid breaking the ogbono’s starch bonds, which are responsible for the soup’s sliminess.
Step 5: Add Stock and Simmer
- Gradually pour in 4 cups of the reserved meat stock (or water) into the ogbono mixture, stirring constantly to prevent lumps.
- Increase the heat to medium and bring the mixture to a gentle simmer.
- The soup will thicken and become slimy as it cooks. Stir occasionally to ensure even consistency.
- Simmer for 10 minutes to allow the ogbono to fully integrate with the stock.
Tip: If the soup is too thick, add more stock or water, a little at a time, to reach your desired consistency. Avoid adding too much liquid, as ogbono soup should be thick.
Step 6: Season the Soup
- Add 2–3 tablespoons of ground crayfish, 2–3 seasoning cubes, 1 teaspoon ground Cameroon pepper, and salt to taste.
- Stir well to distribute the seasonings evenly.
- Taste and adjust seasoning as needed, keeping in mind the saltiness of the stock and crayfish.
Tip: Crayfish is essential for authentic flavor. Use sparingly if you’re sensitive to its strong taste.
Step 7: Add Proteins
- Return the cooked assorted meats and stockfish to the pot.
- Add the flaked smoked fish and soaked dried fish (if using).
- Stir gently to incorporate the proteins without breaking the fish.
- Simmer for 5–7 minutes to allow the flavors to meld.
Tip: Handle smoked fish carefully to maintain its texture. Add it later to avoid overcooking.
Step 8: Add Vegetables
- Stir in the chopped ugwu or spinach leaves (and okra, if using).
- Cook for 2–3 minutes until the vegetables are wilted but still vibrant green. Avoid overcooking to preserve their nutrients and color.
- If using okra, it will add extra sliminess, enhancing the soup’s texture.
Tip: Ugwu is traditional, but spinach is a good substitute if ugwu is unavailable. Adjust cooking time based on the vegetable’s tenderness.
Step 9: Check Consistency and Final Adjustments
- Check the soup’s thickness. It should be thick and stretchy but not gloopy. If too thick, add a splash of stock or water and stir.
- Taste for seasoning and adjust with more salt, pepper, or seasoning cubes if needed.
- Simmer for an additional 2 minutes to blend flavors.
Step 10: Serve
- Remove the pot from heat and let the soup rest for 1–2 minutes to settle.
- Serve hot with a Nigerian swallow like pounded yam, eba, amala, or fufu.
- Garnish with extra flaked smoked fish or a sprinkle of crayfish for presentation (optional).
Serving Tip: Ogbono soup is traditionally eaten with the hands. Scoop a portion of swallow, roll it into a ball, and dip it into the soup for a flavorful bite.
Tips for Success
- Use Fresh Ogbono: Freshly ground ogbono seeds ensure maximum sliminess and flavor. Test by rubbing a pinch between your fingers—it should feel slightly oily and sticky.
- Balance Sliminess: Avoid adding too much water at once, as it can dilute the soup’s draw texture. Add liquid gradually.
- Cook Proteins Separately: Boiling meats and stockfish separately creates a flavorful stock and prevents overcooking delicate proteins like fish.
- Control Palm Oil: Use just enough palm oil to enhance flavor without making the soup greasy. Bleach the oil lightly (heat until translucent) for a milder taste.
- Vegetable Timing: Add vegetables at the end to retain their color, texture, and nutrients.
Variations
- Ogbono with Okra: Add chopped okra for extra sliminess and a different texture, popular in some regions.
- Vegetarian Ogbono: Omit meats and fish, using mushrooms, tofu, or extra vegetables for protein. Use vegetable stock for flavor.
- Spicy Ogbono: Increase Cameroon pepper or add fresh scotch bonnet peppers for a fiery kick.
- Ogbono with Bitterleaf: Replace ugwu with washed bitterleaf for a slightly bitter, earthy flavor.
Storage and Reheating
- Storage: Store leftover ogbono soup in an airtight container in the refrigerator for up to 3–4 days. The soup may thicken further as it sits.
- Freezing: Freeze in portion-sized containers for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or stock to loosen the consistency. Stir gently to maintain sliminess. Microwave in short bursts, stirring in between.
Nutritional Information (Approximate, per serving)
- Calories: 300–400 kcal
- Carbohydrates: 10–15g
- Protein: 20–25g
- Fat: 20–25g (from palm oil and meats)
- Fiber: 2–4g
Note: Nutritional content varies based on ingredients, portion size, and protein choices.
Common Mistakes to Avoid
- Overcooking Ogbono: Cooking ogbono too long after adding stock can reduce its sliminess. Simmer gently and avoid boiling vigorously.
- Using Stale Ogbono: Old or improperly stored ogbono lacks flavor and thickening power. Store ogbono in an airtight container in a cool, dry place.
- Adding Vegetables Too Early: Overcooking vegetables makes them mushy and dull. Add them at the end.
- Excess Palm Oil: Too much oil makes the soup greasy. Measure carefully and adjust to taste.
- Lumpy Ogbono: Prevent lumps by mixing ogbono thoroughly with palm oil before adding stock, and stir continuously.
Cultural Notes
Ogbono soup is a beloved dish in Nigerian cuisine, often served at family gatherings, celebrations, and casual meals. Its slimy texture, while unique, is a hallmark of comfort food in Igbo culture and beyond. The soup is a testament to the resourcefulness of Nigerian cooking, using wild mango seeds to create a dish that is both nutritious and flavorful. In many households, ogbono soup is a weekly staple, with each cook adding their signature touch through protein choices or vegetable combintions.
Enjoy your homemade ogbono soup with a smooth ball of pounded yam, eba, or your favorite swallow for an authentic Nigerian meal!
